Thai Eggplant Curry
Thai Eggplant Curry
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Category
Dinner
Ingredients
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1 lb. Boneless Skinless Breast Fillets cut in pieces or strips
5 tablespoons green curry paste (you can reduce it if you like it less spicy)
1 can coconut milk divided into 2
1 1/2 cup chicken stock
1/2 cup Thai basil leaves
1-3 Thai red chilies
1 1/2 tablespoons fish sauce
2 tablespoons sugar
2 tablespoons brown sugar
1 eggplant cut in cubes
1 can of mushrooms sliced (optional)
2 stocks lemongrass bruised
3-4 kafir lime leaves
Directions
Blend the chicken stock with the lime leaves and half the basil. Set aside.
In a pot heat up 1/2 the coconut milk. When hot add the curry paste. When oil separates add the chicken and half the chicken stock that you blended before. When the chicken is cooked add the lemon grass, remaining basil leaves and kafir leaves, eggplants remaining stock and mushrooms.
Now add the red chilies and let simmer till eggplant is done. Serve with jasmin or coconut rice
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